Hawaii Regional Cuisine

What is Hawaii Regional Cuisine?

In 1991, 12 Hawaii chefs established Hawaii Regional Cuisine, a culinary movement that inventively blends Hawaii's diverse, ethnic flavors with the cuisine of the world. Hawaii Regional Cuisine takes advantage of the freshest island ingredients: cattle raised on the upland pastures of Hawaii Island, fruits and vegetables grown from rich, volcanic soil in Upcountry Maui, and some of the best quality fish in the world, to name a few.

Where can I experience Hawaii Regional Cuisine?

Today, you can experience Hawaii Regional Cuisine throughout the islands by a variety of esteemed chefs. The 12 original award-winning chefs continue to dream up mouth-watering entrees and signature desserts in world-renowned restaurants. From Waikiki to Waimea, start making your reservations in these chefs' restaurants:

Alan Wong

Alan Wong's Restaurant (Honolulu, Oahu) was named #8 in Gourmet Magazines Top 50 restaurants in America, 2006. You can also get a taste of chef Wong's creations at The Pineapple Room in Ala Moana Center on Oahu.

George Mavrothalassitis
Indulge in critically acclaimed French-Hawaiian cuisine at Chef Mavro (Honolulu, Oahu). Chef Mavro holds the prestigious James Beard Foundation award and his restaurant has earned the Five Diamond rating from AAA in 2009.

Peter MerrimamMerriman's (Waimea, Hawaii Island) has been named the “Best Big Island Restaurant” by Honolulu magazine for eleven consecutive years. You can also get a taste of Peter Merriman's dishes at the Hula Grill in Kaanapali and Merriman's Kapalua, both in Maui.

The other 12 founding chefs include Amy Ferguson Ota, Gary Strehl, Jean-Marie Josselin, Roger Dikon and the following chefs who also have restaurants in Hawaii: